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墨西哥国家饮食指南促进更便宜,更环保的饮食
Mishel Unar-Munguía1, Manuel A Cervantes-Armenta1, Sonia Rodríguez-Ramírez1
1Center for Health and Nutrition Research, National Institute of Public Health, Cuernavaca, Mexico.
墨西哥2023年健康和可持续饮食指南 (HSDG 2023) 提供了更实惠和环保的饮食,降低了21%的成本和34%的碳排放. 这些指导方针促进减少动物来源和超加工食品的消费.
科学领域:
- 营养科学 营养科学
- 环境科学 环境科学
- 公共卫生 公共卫生
背景情况:
- 墨西哥2023年健康和可持续饮食指南 (HSDG 2023) 整合了所有饮食维度的可持续性.
- 以前的饮食建议往往不完全包括环境和经济因素.
研究的目的:
- 为了比较遵守HSDG 2023的饮食对环境的影响和成本,与当前的饮食和适应墨西哥的EAT参考饮食相比.
- 为了确定饮食转变影响的区域差异.
主要方法:
- 基于HSDG2023的饮食模式的比较分析,当前的墨西哥饮食,以及墨西哥适应的EAT饮食.
- 评估环境指标 (土地使用,碳排放,水足迹) 和经济成本.
主要成果:
- 可持续发展目标2023的饮食比21%更便宜,需要30%更少的土地,并产生比目前的饮食减少34%的碳排放.
- 在城市地区,西式饮食的减少最为显著,原因是红肉和超加工食品的摄入量减少.
- 在南部农村地区,HSDG 2023饮食显示,由于增加了坚果,水果和蔬菜的摄入量,水足迹和成本更高.
结论:
- 高可持续发展目标2023促进更健康,更可持续,更具成本效益的饮食,特别是在城市环境中.
- 与HSDG 2023相比,与墨西哥适应的EAT饮食可以实现进一步的环境和成本效益.
- 饮食建议需要考虑食物消费和可用性的区域差异.
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